Directions

Mix and sift flour, sugar, salt and baking powder. Cut in butter or margarine with pastry blender or two knives until it resembles coarse corn meal. Stir in raisins and caraway seed. Combine buttermilk, egg, baking soda and cream of tartar. Stir buttermilk mixture into flour mixture until just moistened. Bake in greased one quart pudding pan or casserole in moderate over (360 degrees) 45 to 50 minutes or until golden brown.